Apple and ginger patty cakes are just right for the Christmas season.
Light, fluffy cupcakes filled with apple and ginger with a festive touch on top.
Originally published as “Quick, Fancy Patty Cakes” in the Brisbane Worker, January 17th, 1939 and voted as “Best recipe of the week ending December 27th 1938”
These ingredients make 12 vintage sized cupcakes (you could easily triple this amount for 18-20 modern sized cupcakes)
For the batter
- 4 teaspoons (1 Australian tablespoon) of butter or dairy free margarine
- 3 Australian (20ml) or 4 US (15ml) tablespoons of sugar
- 2 eggs or equivalent in egg replacer
- 1/2 cup milk
- 1 cup self raising flour or 1 cup plain or all purpose flour with 1 1/2 teaspoons of baking powder added
- food colouring
For the filling
- 1 apple
- ginger and sugar to taste. Powdered ginger was used in the original recipe but why not try glace ginger, chopped finely?
Preheat your over to 180 degrees C or 350 degrees F
Mix the butter, sugar, eggs, milk and flour into a batter.
Fill your patty pans about halfway full, making sure you don’t use all the batter.
Grate the apple and add ginger and sugar to taste.
Place a teaspoonful of apple on top of the batter in the patty pans.
Mix a couple of drops of food colouring with the remaining batter and put a teaspoonful on top of the filling.
Bake for 15 minutes or until cooked.